Young & Hungry

It was purely by chance that this cake made it into my kitchen.  I am not particularly enthusiastic about gingerbread, nor do I tend to make desserts that do not contain any trace of chocolate.  I am enthused, however, that my guest of honor who is a fan of both gingerbread and fruit desserts inspired me to bake this upside-down cake.  It.  Was.  Delicious.  And pretty!  And really not all that bad for you!  So if you find yourself in the company of one of those people who doesn’t keep an emergency stash of cocoa products in their purse, car, and desk or if you just feel like taking a bite on the other side, try this cake.  I promise even the worst chocoholic won’t be disappointed. 

Topping:
1 Tbsp. butter
2 Tbsp. honey or corn syrup
1/3 cup packed brown sugar
1-2 ripe but firm pears or tart apples, peeled and thinly sliced

 

Gingerbread:
1/4 cup butter or non-hydrogenated margarine, softened
1/2 cup packed brown sugar
1 large egg
1/2 cup buttermilk or egg nog!
1/4 cup dark molasses
1 Tbsp. grated fresh ginger, or 1 tsp. powdered ginger
1 cup all-purpose flour
1 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. allspice (optional)
1/4 tsp. salt

Preheat the oven to 350°F and spray an 8″ or 9″ round cake pan with nonstick spray.

For the topping, melt the butter, honey and brown sugar in the bottom of the pan until melted.  Spread evenly over the bottom of the pan and arrange the pear slices on top, placing them together tightly so that they slightly overlap.

For the gingerbread, beat the butter and brown sugar in a medium bowl until well blended. Add the egg, buttermilk (I used egg nog), molasses, and ginger and beat until thoroughly combined.

In a small bowl, stir together the flour, baking soda, cinnamon, allspice and salt. Add the dry ingredients to the egg mixture and stir or beat until the batter is combined. Pour the batter over the sliced pears.

Bake the cake for about 40 minutes, until the top is springy to the touch. Let it stand for 5 minutes, then run a knife around the edge of the cake and invert it onto a plate while it’s still hot. Cover with tin foil and let sit for an hour to keep it extra moist!  Remove pan and serve a la mode!